Easybonelesshoneymarinatedbutterfliedlegoflamb Recipes

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

Ingredients

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

Take the 6 citrus fruits and wash well, removing any blemishes.
Cut into quarters, and place in a food processor.
Chop until finely ground, skin and all.
For an optional extra add some crystallized ginger.
Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
It splatters, so be careful.
This quantity fills about 5 x 340 gram jars.
Do not double the ingredients, rather make two batches.
It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

EASY BONELESS HONEY MARINATED BUTTERFLIED LEG OF LAMB

Easy Boneless Honey Marinated Butterflied Leg of Lamb image

Try this on the grill, it's awesome! (heat the grill to high, sear the lamb for about 5 minutes on all sides, reduce the grill heat to medium and cook for about 30 minutes for med-rare). Plan ahead the lamb needs to marinade for 24 hours. Since the lamb is butterflied you will need a large baking pan to cook in the oven, to save time as your butcher to butterfly it for you.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 lb) boneless butterflied leg of lamb
1/3 cup honey
1/3 cup vegetable oil
1 lemon, juice of
2 tablespoons Dijon mustard (can use a couple tablespoons more if desired)
1 small onion, chopped
2 tablespoons minced fresh garlic (can use more)
1 tablespoon fresh rosemary
1 teaspoon seasoning salt (or use white salt)
black pepper

Steps:

In a large heavy plastic ziploc bag combine the honey vegetable oil, lemon juice, Dijon, onion, garlic, fresh rosemary, salt and black pepper (I use about 1-1/2 teaspoons black pepper).
Add in the lamb and turn to coat in the marinade.
Seal the bag tightly and place in a large bowl; refrigerate for 24 hours turning the bag occasionally to coat evenly in the marinade.
When ready to cook, remove the lamb from the plastic bag and discard marinade.
Let the lamb sit out a room temperature for 1 hour and 15 minutes before cooking or grilling.
Set oven to 425 degrees.
Pat the lamb dry with paper towel.
Heat oil in a large frypan, then sear lamb on both sides for 5 minutes per side.
Transfer the lamb to a large greased baking sheet.
Cook the lamb for about 20-25 minutes for medium-rare.
Let rest 15 minutes before slicing.
DELICIOUS!

Nutrition Facts : Calories 700.8, Fat 33.6, SaturatedFat 10.3, Cholesterol 238.1, Sodium 360.2, Carbohydrate 18.8, Fiber 0.5, Sugar 16.3, Protein 78

BUTTERFLIED LEG OF LAMB - WITH ATTITUDE!

Butterflied Leg of Lamb - With Attitude! image

This is an easy - cook it in an hour - recipe for a boneless butterflied leg of lamb. This recipe can be adapted for bone-in leg of lamb - just adjust for the size of the piece of meat. For a different taste, replace curry powder with 1 tbs dijon mustard. Different effect, but same base. I developed this recipe while just playing around in the kitchen one day - wanting to give my lamb a subtle kick without taking it over the top. This has become an absolute family favorite.

Provided by GMSnowshoe

Categories Lamb/Sheep

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 lbs butterflied leg of lamb
20 garlic cloves, crushed (3 tbs yield)
3 tablespoons olive oil
1 1/2 teaspoons salt
1 tablespoon pepper
2 tablespoons crushed rosemary
1 tablespoon white wine (optional)
1 1/2 teaspoons yellow curry powder

Steps:

Preheat oven to 350 (or prepare grill if you prefer). Lay out butterflied leg of lamb - fat side down - on a pan with a rack.
Mix remaining ingredients in a small bowl, and lightly coat both sides of the meat. Bake on center rack of oven for 50 minutes for rare, 1 hour for medium, or to your preference. Medium rare to medium for best taste.

Nutrition Facts : Calories 864.9, Fat 46.4, SaturatedFat 13.4, Cholesterol 285.8, Sodium 2115.1, Carbohydrate 13.2, Fiber 2.2, Sugar 0.4, Protein 95.4

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